The chemical substances in food contact materials can be released into the food via, for example, packaging, process equipment and kitchen utensils. This applies, among other things, to plasticizers (adipates, ESBO or phthalates) from plastics, lead from crystal glass, amines from glue and e.g. dyes from printing inks.
In general, it is important that you only use food contact materials for what they are intended for. Both companies and consumers should follow instructions for use, etc. to ensure that contamination does not occur due to incorrect use. An ice tray, for example, is not intended for hot food, and a waste bag is not intended for contact with food.